The Best Royal Frosting / Icing For Gingerbread houses and cookies!
Have you ever made gingerbread houses with royal icing, but couldn’t get your creation to stay together without falling apart?
I have the solution… I have tried several different recipes for Royal Frosting / Icing recipes. Some called for all sorts of things, however when I made them, they were too soft. In the end, when my kids made their yearly Gingerbread houses, they couldn’t be as creative as they wanted.
Now… This year, I think I found the BEST recipe!
This past weekend, we had our annual Gingerbread House making using Graham Crackers. We established this tradition 7 years ago, and have continued doing it ever since. All four kids look forward to the weekend before Christmas because that is when we make them! In years past, I have used other recipes, however, they never held up to par. We either got houses where the roofs caved in or soggy Graham Crackers. This year was different… I tried a new recipe and added a few things on my own.
I took 1/2 teaspoon of Cream Of Tartar. This can be found in any grocery store. It is essential to help the frosting harden so the houses stay together. I took 3 large egg whites, and put both the Cream of Tartar and the egg whites in my kitchen aid, and whipped it on high until the eggs had soft peaks.
I then slowly added the powdered sugar, starting on low until almost all the powdered sugar was incorporated, then on high for a few seconds. I slowly put in each cup of powdered sugar until it was all blended and combined. In between, make sure to use your spatula to get around the edges and fold it into the mixture.
If you want a runnier substance for frosting for the decoration part, you can add about a tablespoon of water to approximately a cup of the frosting to lighten it up and make it runnier.
- 1/2 teaspoon of Cream of Tartar
- 3 Egg Whites
- 4 3/4 cups of Powdered Sugar